One Pot Broccoli Cauliflower Pasta Bake

• Seafood

  • 1 oz Anchovies

• Produce

  • 3 Basil, large leaves
  • 1 lb Broccoli
  • 1 lb Cauliflower
  • 3 Garlic cloves, large

• Condiments

  • 24 oz Marinara sauce

• Pasta & Grains

  • 16 oz Gluten-free penne pasta

• Baking & Spices

  • 1/2 tsp Red pepper flakes, dried

• Dairy

  • 8 oz Creme fraiche
  • 2 cups Mozzarella cheese
  • 3/4 cup Parmesan cheese

Found on ahealthylifeforme.com

Description

Ingredients

• 1 pound broccoli, cut into small 1 florets
• 1 pound cauliflower, cut into small 1 florets
• ½ teaspoon dried red pepper flakes
• 3 large garlic cloves, sliced
• 1 ounce of anchovies, drained and chopped
• 16 ounces of gluten free penne pasta
• 24 ounces marinara sauce
• 3-4 large basil leaves
• 8 ounces creme fraiche
• 2 cups mozzarella cheese, shredded
• ¾ cup Parmesan cheese, finely grated

Directions

• Preheat oven to 375°F.
• Bring a large saucepan of water to boil. Salt water and drop in Broccoli and Cauliflower florets and boil for 5 minutes, remove florets and place in a bowl.
• Keep water boiling and add pasta, cooking according to directions. Drain pasta in a colander reserving ¼ cup of pasta water.
• Place pan back on the heat, add heat 1 tablespoon of olive oil over medium-high heat. Toss in garlic, red pepper flakes and anchovies stirring to coat in olive oil and warm.
• Then stir in broccoli, cauliflower and pasta water. Cover and cook over low to medium heat for 5 minutes or until the water evaporates.
• Evenly stir in pasta, marinara sauce and top with basil, dollops of creme fraiche, mozzarella, and parmesan cheese.
• Drizzle a tablespoon of olive oil over top and place in oven and bake for 30 minutes